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Öğe Drying kinetics behavior of turkey breast meat in different drying methods(Wiley, 2020) Elmas, Feyza; Bodruk, Anil; Koprualan, Ozgun; Arikaya, Seyma; Koca, Nurcan; Serdaroglu, Fatma Meltem; Koc, MehmetIn this study, turkey breast meat samples were dried with hot air (60, 75, 90 degrees C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Although a constant drying rate was not observed for all drying methods, the drying process occurred only during the falling drying rate period. Microwave drying process times were lower than those of hot air and freeze drying because of volumetric heating. Drying times decreased by increasing temperature, power and vacuum pressure. Kinetic parameters were determined by using the semi-empirical models of 2. Fick's diffusion equation. Two terms, Logarithmic and Page models were found to be better for hot air, microwave and freeze drying, respectively. in addition, the effective diffusion coefficient values were found in range of 2.03-2.53 x 10(-10), 27.89-103.96 x 10(-10)and 2.99-3.36 x 10(-10)m(2)/s for hot air, microwave and freeze drying, respectively. Effective diffusion coefficients increased in direct proportion with temperature, microwave power and vacuum pressure. the activation energy obtained by the modified Arrhenius equation were 7.481 kJ/mol to 6.043 W/g for hot air and microwave drying respectively. Practical Applications the drying kinetics behavior of foods is important for protecting the final product quality, determining the process method and optimizing the process parameters in the food industry. Despite the availability of many drying kinetics studies, meat products exhibit different behaviors during the drying process due to their structure and composition. the drying kinetics behavior of turkey breast meat with different drying techniques was investigated in this study. When the effective diffusion coefficient and activation energy data were considered, it was noticed that microwave drying provided a faster and more effective drying process. the moisture content and water activity values, which are very important especially for meat products, showed that freeze drying provided a more reliable product by reducing the moisture content and water activity of final product more than other drying methods.Öğe Effect of hybrid drying method on physical, textural and antioxidant properties of pumpkin chips(Springer, 2021) Koprualan, Ozgun; Altay, Ozgul; Bodruk, Anil; Kaymak-Ertekin, FigenIn order to obtain pumpkin chips, hot air drying (HAD), freeze-drying (FD), combinations of hot air drying + explosive puffing drying (HAD + EPD) and freeze-drying + explosive puffing drying (FD + EPD) were studied and, the impacts of various methods and conditions (temperature, vacuum pressure and decreased the moisture content level after pre-drying) on the physical, antioxidant and textural properties of pumpkin slices have been examined.The best texture attributes, the highest rehydration ratio (RR), the highest volumetric expansion (VE), and the lowest bulk density were obtained from FD + EPD products. Otherwise, when FD samples were compared with FD + EPD ones, it was clearly seen that higher retention of total phenolic content, antioxidant capacity, total carotenoids and a better color quality were obtained. However, the combination of FD + EPD allows drying at a slightly shorter processing time that is compared to a single FD. FD + EPD products provided the highest crispness when it is compared with HAD + EPD. This fact indicated that the pre-drying method (FD) and the reduction of moisture level had a major impact on textural properties. Consequently, the FD + EPD combination proved that it is a more promising process when it was compared to other drying techniques in order to produce nutritious pumpkin chips.Öğe The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat(Elsevier, 2021) Elmas, Feyza; Bodruk, Anil; Koprualan, Ozgun; Arikaya, Seyma; Koca, Nurcan; Serdaroglu, Fatma Meltem; Kaymak-Ertekin, FigenThe effect pre-drying method in terms of freeze (FD), hot air (HD), and microwave drying (MD), moisture content of turkey breast meat (50%, 40%, 30%, w.b.) prior to puff drying and pre-drying conditions following pressure (15, 20, 25 Pa) for FD, air temperature (65, 70, 75 degrees C) for HD and power (180, 360, 540 W) for MD was evaluated on puff dried turkey breast meat. Samples that dried with different pre-drying and puff drying were examined physically (moisture content, water activity, bulk density and color properties), chemically (salt, fat, protein and TBARS), texturally (crispness, expansion and rehydration ratio, macro and micro structure, mean pore diameter) sensorially (color, puffing degree, hardness, elasticity, crispness, taste, overall impression). The freeze pre-drying method exhibited smaller porous structure and resulted in low moisture content, water activity, bulk density, high expansion and rehydration ratio after puff drying. The hot air pre-dried samples had larger pore diameters and high elasticity because of higher moisture content and water activity values. The mean pore diameter of the microwave pre-dried products did not affect the rehydration and expansion ratio. Generally, the results showed that freeze pre-drying till 50% moisture content at 20 Pa pressure was the most suitable method.Öğe Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks(Elsevier, 2022) Koprualan, Ozgun; Elmas, Feyza; Bodruk, Anil; Arikaya, Seyma; Koc, Mehmet; Koca, Nurcan; Kaymak-Ertekin, FigenThe effects of microwave drying (MD), freeze-drying (FD), and microwave+freeze-drying (MD+FD) as predrying treatments prior to explosion puffing drying (EPD) on the physical, chemical, and sensory qualities of reduced-fat white cheese (RFWC) snacks were studied. Compared with RFWC snacks produced by MD+EPD and FD+EPD, MD+FD+EPD gave acceptable crispy texture snacks having lower mean pore diameter, lower bulk density, better sensory properties, and more uniform color. In terms of chemical properties, MD+FD+EPD was successful for obtaining RFWC snacks with lower salt content and higher protein content than FD+EPD. RFWC snacks pre-dried up to 60 g/100 g moisture content by MD at 180 W and then pre-dried up to 45 g/100 g moisture content by FD at 20 Pa pressure prior to EPD were the most acceptable product in terms of physical, chemical, textural, and sensory properties.Öğe Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation(Sage Publications Ltd, 2022) Evrendilek, Gulsun Akdemir; Bodruk, Anil; Eker, Merve Eda; Acar, FurkanUltrasonication (US) processing of ketchup, changes in its quality parameters and microbial inactivation, and joint optimization of treatment parameters (22-57.5 degrees C treatment temperature, 90 and 100% amplitude, and 3 and 5 min treatment times) were investigated. Increased temperature and amplitude changed properties of ketchup. Total initial mold and yeast count of 2.40 +/- 0.23 log CFU/mL became undetectable with all US treatments. Total initial lactic acid bacteria of 3.91 +/- 0.23 log CFU/mL became undetectable at 55 degrees C with 100% amplitude for 5 min and 57.5 degrees C with 100% amplitude for 3 and 5 min (P < 0.05). Optimum settings were 57.39 degrees C, 100% amplitude, and 3.53 min (composite desirability = 0.81). The pilot-scale US treatment with a moderate temperature appeared promising to process ketchup.
